Cooking Up Some Vittles

One of my favorite scenes depicted in the gospels is Jesus making breakfast for some of the disciples—I can just imagine he enjoyed making the meal more than anyone enjoyed eating it. And that is why I cook.

images-1I’m not much of a chef,  but I learned to be a pretty good cook when my wife was laid up for a few weeks. She’s fine now—some 10 years later—but I’m still in the kitchen much to her delight. I like the feedback.

imagesA lot of the work I’ve done over the years has had a long fuse so I don’t get much of a bang out of it—I’ve generally left the premises after planting the seeds of leadership and coaching skills, leaving the follow-up to others. Ah, but cooking! We get to taste the results generally in a few hours and they are usually not too shabby. It’s just a joy to explore new recipes and develop new tastes. And it’s a delight to share these findings with others—also a challenge, as we have vegans, lactose intolerants, gluten-free requirements, meat-lovers, and spicy vs. non-spicy situations to deal with. It makes things interesting (During the early phase of my new-found  love, I was married to the recipes. Now that I have more confidence, I do more creative cooking with mixed results, but usually pretty good.).

One final thought:

Isn’t it interesting how, no matter our age, we can pick up some new skill and continue learning things. We all know people who have done (and are doing) this. I think I’m going brush up my poetry writing skills next.  I hope I can find some of my old writings but if not we’ll just stop “fixin’ to get ready” and start writing some stuff—what a hoot!

Soli Deo Gloria, Bill Albritton

Offered by Bill Albritton, cook, poet, child of God.

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